Further Studies on the Formation of Nitrosamines in Cured Pork Products Packaged in Elastic Rubber Nettings

Abstract

ABSTRACT Traces of N‐nitrosodi‐n‐butylamine (NDBA) and N‐nitrosodiethylamine (NDEA) can form in cured pork products packaged in elastic rubber nettings due to the interaction of nitrite in meat and amines in the rubber. Studies were carried out to determine whether taking nettings off immediately after processing or placing a layer of collagen as a barrier between nettings and meat could prevent or minimize formation of the above nitrosamines. None was effective. However, cured pork products packaged in a reformulated rubber netting, made with different amine additives, contained either none or only negligible levels of NDBA or NDEA, but, instead, contained 8–104 ppb levels of a new nitrosamine, N‐nitrosodibenzylamine which is reported to be noncarcinogenic.